The use of salt in restaurants

Abstract

A high intake of salt is detrimental to health as it causes high blood pressure thus increasing the risk of cardiovascular disease (CVD) and renal disease. Such conditions, mostly hypertension, are common in Malta. A framework for a National Salt Initiative was proposed by the European Union (EU) to establish a common vision for a general European approach towards salt reduction. Since the initiative partly targets reformulation actions with industry and catering, a study done in collaboration with the World Action on Salt and Health (WASH) exploring the use and perceptions of salt amongst chefs and caterers was carried out. A validated questionnaire developed by WASH was sent via email to 66 restaurants together with a covering letter. These included first, second and third class restaurants registered with the Malta Hotels and Restaurants Association (MHRA). 31 restaurants responded to the questionnaire to give a response rate of 47%. The main outcome of the study showed that 90% of the participants added salt to dishes to enhance flavour and improve taste. Although 99% of the respondents were aware which foods are low or high in salt, salt in dishes was replaced by soy sauce and stock cubes. 58% of the respondents were ready to consider reducing salt in their dishes as long as taste was not compromised. Due to the poor response rate, the study cannot be generalised to the Maltese population thus repeating the study with the aim of increasing the response rate so that further recommendations for salt reduction can be made within the population as well as for the catering industry.